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Title: Raisin Ginger Chutney
Categories: Chutney, Indian
Yield: 1 Batch

2 c Raisins
Fresh ginger (2")
10 cl Garlic
1/2 ts Mustard seeds
4 tb Vinegar
1 ts Salt
1/2 ts Cayenne
3 ts Sugar or honey

Puree raisins, ginger, garlic, and mustard seeds through juicer. Mix
thoroughly with vinegar, salt, cayenne, and sugar or honey. Bottle and
refrigerate. For 10 people, will last about 3 weeks.

Recipe FROM: <https://dev.himalayanacademy.com/media/books/
monks-cookbook/web/toc.html>

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